The recipe, Step by Step

Elements

1. Hibiscus Sponge
2. Hibiscus and Strawberry Jelly
3. Strawberry Cream
4. Strawberry Mirror Glaze
5. Sugar Work

Décor:

1. Hibiscus Sponge

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   1. Boil milk and hibiscus and allow to cool.

   2. Mix flour bread soda, baking powder and salt.

   3. Whip eggs and sugar to volume.

   4. Fold in dry ingredients.

   5. Strain the milk and add to the mixture..

   6. Bake at 170°c for 25 mins allow to cool then chill before cutting.

   7. Cut 6 pieces 5” x 2.5”.

   Step complete
2. Hibiscus and Strawberry Jelly

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   1. Weigh all ingredients into a pot and cook out the starch.

   2. Take off the heat and add the gelatine mass.

   3. Pour mixture onto a greased tray and allow to set.

   4. Cut 6 pieces 5” x 1”.

   Step complete
3. Strawberry Cream

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   1. Soak gelatine in ice cold water.

   2. Warm puree and dissolve gelatine mass.

   3. Allow to cool.

   4. Fold in Avonmore cream.

   5. Fold in the diced strawberry.

   6. Pipe mixture into moulds and blast freeze.

   7. Demould and put 2 cocktail sticks for dipping in glaze.

   Step complete
4. Strawberry Mirror Glaze

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   1. Add sugar water condensed milk to the pot and bring to the boil

   2. Take off heat add gelatine mass.

   3. Pass through fine strainer and pour over white chocolate.

   4. Blend mix and pass.

   Step complete
5. Sugar Work

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   1. Add all ingredients to a copper pot.

   2. Brush down the sides with water using a pastry brush.

   3. Bring to 155°c using a sugar thermometer.

   4. Shape and store in airtight container.

   Step complete